I like to chunk it into a mixture of white kidney beans, shredded fresh sweet basil, capers, diced red onion, and sliced black olives. Mix with a bit of red wine vinegar and olive oil, and serve with sliced crusty bread...yum.

This is a favorite of mine, too. I don't always add olives and parsley often replaces the basil. Capers are a must! It makes a nice summer meal placed on top of a whole tomato sliced almost through from the top to form a "flower."

A tuna melt can be a lovely thing. There was a little place when I was in college that did what still is my favorite. Incredible bread with tuna salad heavy on the black pepper, tomatoes, alfalfa sprouts, and melted havarti, open faced. Sniff..... :))

I place the can in the fridge to chill---in the mean time I finely dice bell pepper, green onion (scallions), and parsley. Drain the can, then break up the tuna, add the diced veggies, enough mayo to make everything hold together but not soupy.

Slice fresh plum tomatoes, some lettuce leaves, a shmear of mayo on 2 slices of multi grain bread and i have a delicious sandwich.

I also use the same mixture ontop of a summer salad for a cool, light lunch or dinner